Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
For the cake:
1125g Snowflake Cake Flour
25g Snowflake Baking Powder
250ml milk
2ml salt
6 eggs
700ml castor sugar
10ml vanilla essence
375ml oil
Flowers of choice for decoration
For the Butter Frosting:
250g softened butter
1kg sifted icing sugar
10ml vanilla essence
30ml milk
Method
- Preheat oven to 180°C
- Grease and line three 20cm round cake pans.
- Sift flour, baking powder and salt in a bowl.
- Beat eggs and sugar for 10 minutes until light and fluffy.
- Add in oil and vanilla essence and mix well.
- Beat in dry ingredients alternating with milk.
- Pour into lined pans and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Beat ingredients for 10 minutes until light and fluffy.
- Level the cooled cakes and sandwich with butter icing.
- Coat the outside with butter allowing the sides of the cake to barely show through the icing and decorate with flowers.
For the cake:
For the Butter Frosting:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 2 four-layer cake (about 20 slices)
Ingredients
For the cake:
1kg Snowflake Cake Flour
30g Snowflake Baking Powder
10g bicarbonate of soda
1ml salt
4 eggs
1kg castor sugar
250g cocoa
250ml oil
500ml hot water
500ml buttermilk
30g instant coffee
For the Butter Frosting:
250g softened butter
1kg sifted icing sugar
10ml vanilla essence
30ml mil
Pink food colouring
Method
- Preheat oven to 180°C.
- Grease and line three 20cm round cake pans.
- Sift flour, sugar baking powder, bicarbonate of soda, cocoa and salt into a bowl.
- In a jug combine eggs, buttermilk and oil and mix together.
- Add liquid mixture to dry ingredients, then stir in coffee and water and beat well.
- Pour into lined pans and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Beat ingredients for 10 minutes until light and fluffy, then colour to desired shade of pink with the food colouring.
- Level the cooled cakes and sandwich with butter icing.
- Coat the outside evenly with the remaining butter frosting.
- Melt 100g white baking chocolate in a double boiler or in short bursts in the microwave.
- Spoon chocolate drips on the edge of the cake.
- When chocolate is set, decorate with flowers.
For the Cake:
For the icing:
Decorate:
Preparation Time: 10 minutes | Cook Time: 15 minutes
Ingredients
For the Cupcakes:
750g Snowflake Cake Wheat Flour
15g Snowflake Baking Powder
500g castor sugar
250ml oil
4 eggs
5ml vanilla essence
2ml salt
250ml milk
For the Buttercream Frosting:
250g butter (softened)
1kg icing sugar
15ml milk
Pink and orange food colouring
Method
- Preheat oven to 180°C
- Line a 12-hole muffin tray with cupcake liners.
- Beat the eggs and sugar for 10 minutes until light and fluffy.
- Add in oil and vanilla essence and mix well.
- Sift Snowflake Cake Wheat Flour, salt and Snowflake Baking Powder into a separate bowl, then stir dry mix ingredients into egg mixture, alternating with mil.
- Pour evenly into muffin cups.
- PBake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
- Beat all ingredients for 10 minutes until light and creamy.
- Colour icing as desired in different batches.
- Using different petal nozzles, pipe buttercream flowers onto the cooled cupcakes and decorate with flowers.
For the Cupcakes:
For the Frosting:
